Research on the Application of Natural Preservatives in the Preservation of Chilled Meat

Han Yuanyuan

(Fuxin Inspection, Testing and Certification Center, Fuxin 123000, Liaoning)

Abstract: With the continuous improvement of people’s living standards, the edible requirements for chilled meat are getting higher and higher.

Keywords: natural preservatives; chilled meat; preservation; shelf life

From the current point of view, preservatives have great advantages in many preservation technologies.

1 The effect of natural preservatives on the preservation of chilled meat

Chilled meat is also called cold fresh meat, which means that after livestock and poultry are slaughtered in accordance with strict quarantine systems, their carcass is immediately cooled, and the temperature of the carcass drops to 0～4 ℃ within 24 hours, and at the same time It is also necessary to ensure that the temperature of the carcasses of poultry and livestock must also be maintained within this range in the subsequent processing, circulation and sales related links [1]

2 The use of natural preservatives in the preservation of chilled meat

For now, natural preservatives can be divided into three categories

2.

Plant-derived preservatives mainly extract effective antibacterial ingredients from plants

2.

Edible spices contain various antibacterial ingredients such as eugenol, genol acetate and clove oleoresin.

According to related studies, the extracts in edible spices, such as garlic, which is often eaten by people, can extract allicin.

2.

In addition to edible spices that can extract substances that inhibit and kill bacteria, some non-spicy plants can also extract substances that inhibit and kill bacteria, such as Chinese herbal medicine extracts, tea extracts, lotus leaves, and ginkgo and other plant extracts.

Role

2.

Animal-derived antibacterial preservatives are substances that are extracted from animals and have antibacterial effects

2.

Lysozyme is an antibacterial preservative extracted from egg white and other substances.

2.
2.
2 Chitosan antibacterial preservative

Chitosan is an antibacterial preservative extracted from shrimps and crabs or some molluscs.
This preservative has many advantages, is non-toxic, non-polluting, and has low cost and good effect.
Chitosan mainly inhibits bacteria and molds.
Growth, so as to achieve the purpose of preservation [3]
.

Chitosan has a good effect on the preservation of chilled meat.
It not only does not change the original color of chilled meat, but also maintains the original flavor of chilled meat [4]
.
At the same time, in the process of using chitosan, it should be combined with the spice extract and starch to prepare an edible film
.
Through research, it is found that the higher the ratio of chitosan, the softness of the edible film will increase, the water solubility will decrease, and the fresh-keeping effect on chilled meat will be better
.

2.
2.
3 Propolis

Propolis is a gum that is collected by bees from new branches, axillary buds, flower buds, etc.
of trees, mixed with the secretions of bees wax glands and tongue glands, and synthesized by repeated metabolism by bees
.
Propolis contains various flavonoids, such as rutin, caffeic acid, galangin, etc.
These flavonoids not only have a very strong antioxidant effect, but also have strong antibacterial properties, which can be effectively used in cooling meat.
Keep fresh
.
It has been found in practice that the ethanol extract of propolis has a very obvious effect on the preservation of chilled meat, and the higher the concentration, the relatively significant effect, and will not affect the color and taste of chilled meat
.

2.
3 Preservatives of microbial origin

Microbial source preservatives are mainly microorganisms that produce substances with bacteriostatic effects.
At present, the most commonly used microbial source preservatives are natamycin and nisin
.

2.
3.
1 Natamycin

Natamycin is a secondary metabolite, which is obtained from the fermentation of Streptomyces natata.
When it is used to preserve the freshness of chilled meat, natamycin is usually formulated into a suspension to surface the chilled meat.
By spraying, the chilled meat can also be immersed in the natamycin suspension to prevent the growth of mold in the chilled meat [5]
.

2.
3.
2 Nisin

Nisin is a highly safe natural preservative.
It is produced by microbial metabolism and is easily digested and absorbed
.
Similar to lysozyme, nisin is very effective in inhibiting bacteria, especially in inhibiting Clostridium and bacterial spores.
It has a very obvious effect on Staphylococcus aureus, Streptococcus hemolyticus, and botulinum.

.
When used for preservation of chilled meat, the antibacterial effect of nisin will significantly reduce the total number of bacteria in chilled meat.
At the same time, the higher the concentration of nisin, the more obvious its effect of preservation
.

3 Conclusion

The various characteristics of natural preservatives have great development advantages in the preservation of chilled meat.
With the continuous advancement of science and technology, the types of natural preservatives will be more diversified, and the scope of application will be further expanded, and the effect will also be improved.
It will be more obvious to meet people's demand for green food
.

references

[1] Zhu Ya.
The application of natural preservatives in the study of cold fresh meat preservation [J] Shaanxi Agricultural Sciences, 2018(10): 15-16.

[2]Zhang Qi.
Research on the application of natural preservatives in the preservation of meat products[J]Modern Food, 2019(12):10-11.

[3 Gao Zhixin, Liu Xiaoliu, Zhang Ju, et al.
Research progress on the fresh-keeping effect of different natural preservatives on meat products[J] Modern Food, 2020(19): 14-15.

[4] Fan Chao, Zhang Mei, Zhang Jing.
Research progress of natural preservatives[J] Food Industry, 2017(15): 17-18.

[5] Feng Linhui, Li Yingqiu, Zhang Xin.
Study on the antibacterial effects of three natural preservatives on five common microorganisms [J] China Seasoning, 2019(11): 22-23.